I wouldn't say they are the norm, but they're certainly expected by any re-seller (auction house, retailer, restaurant) when dealing with the highest echelon of

I wouldn't say they are the norm, but they're certainly expected by any re-seller (auction house, retailer, restaurant) when dealing with the highest echelon of wine (1st Growth Bordeaux, Premier Cru Burgundy, Vintage Champagne) they'll also expect a description of the storage conditions over time. See the documentary Sour Grapes to understand how this system was undermined and trust evaporated from the industry.